Instant Pot Butter Chicken

Staying in is the new going out. So you and I are all about enjoying restaurant-quality meals that are oh-so-easy to whip up and eaten at home. Enter this Easy Instant Pot Butter Chicken, ready in less than 25 minutes, which will become one of your ‘go-to’ fakeaways.

Bonus points for the fact that it will be so much better because it is tasty,  easy to make, with minimal prep, and YOU know exactly what YOU put in it.

Related Link : Instant Pot Hibachi Chicken.

What Is Butter Chicken?

Butter chicken (murgh makhani) is a popular curry served up in Indian restaurants all around the world. It is an aromatic and creamy curry in which tender juicy chicken pieces are simmered in a fragrant and mild buttery tomato sauce. ♡

I have simplified this recipe to give you the same well-loved curry but in a quicker easier way. #winningatthiscurrymakingthing.

We reduce cooking time by using the Instant Pot, we save sanity by using easy spice blends you most likely own, we skip the browning of the chicken and by using sieved tomatoes or passata, we skip having to blend the sauce. You’re welcome, you’re welcome.

Why You’ll ♡ It

• Budget-friendly and super quick to whip up.
• Skips the need to marinade or pre-cook the chicken #supereasy
• Prep ahead and freezer-friendly. 
• Uses mostly staple ingredients that you already have in your kitchen.
• Versatile and easy to substitute ingredients to your taste.

Tools Needed

Ok so ready whip up the easiest Instant Pot Indian Recipe? Then go grab all the lovely ingredients from your pantry / fridge and come back so I can show you…

How To Make Instant Pot Butter Chicken

1. Add the tomato sauce, minced garlic, minced ginger, mild curry powder, Garam Masala, paprika, salt, and onion powder (if using) and mix together.
2. Add in the diced chicken thighs and butter.
3. Cover your Instant Pot and set the valve to the sealing position.
4. Select Pressure Cooker / Manual Setting, and set to high pressure for 6 minutes.
5. When cook time is done, let the pressure release naturally for 5 minutes before performing a quick pressure release.
6. Remove the chicken pieces from the Instant Pot, turn the Instant Pot back on to the Sauté mode add in the coconut milk, stir to combine and let simmer for a few minutes for the butter sauce to thicken.
7. When done switch off the heat, add the chicken pieces back in, adjust any seasoning, and serve.

How Do I Make This in the Slow Cooker?

1. Add all the ingredients in the same order above into your slow cooker.
2. Cover and slow cook for 6-8 hours on LOW. Then, stir in the coconut milk and serve warm.

Tips

• I add in 1/2 teaspoon onion powder as I love that extra flavor.
• To reduce calories, omit the butter, use skinless chicken breast, low fat coconut milk, or half and half.
• I prefer less butter, but feel free to double the amount of butter if you like.
• Use canned coconut milk, not coconut milk from a carton.
• Like a little heat? Then use spicy curry powder or add in some red pepper flakes.
• If you prefer the sauce a little runnier, then skip the thickening step.

• I prefer a slightly sharper curry so I only add 3/4 of a cup of coconut milk or heavy cream when making this.
• You can start with frozen diced chicken thighs but be aware that it will take a little longer for Instant Pot to come up to pressure.
• Cooking time listed does not include time for the Instant Pot to come up to pressure, or for the pressure to release.

Recipe Variations

• This IP Butter Chicken recipe uses chicken thighs, but you are able to use diced chicken breasts, turkey breast, or turkey thigh instead.
• You can add some vegetables to the Instant Pot Curry Chicken if you prefer. Simply make sure you cut the veggies using a good knife in very big chunks so that they don’t go mushy in the pot during cooking.

FAQ’s

How To Keep The Chicken Juicy

To keep your chicken juicy, it is best to use cut-up chicken thighs (rather than chicken breast) as these cook much better in this easy butter chicken curry recipe.

Also, cook the curry for only as long as I mention, and just allow for a 5 minute natural pressure release. Don’t be tempted to let it go any longer than this.

But most importantly, make sure to remove the chicken from the Instant Pot before sautéing to thicken the sauce. This will keep the chicken juicy and avoid it from drying out. This is especially important if you are making this for the freezer to reheat later.

MEAL PREP AND PREP AHEAD

Prep ahead – This can be cooked up to a few days in advance and reheated. Store in the fridge for up to three days.

Double the sauce and eat with everything – Make double the sauce and freeze for some other time or save for another day and serve the sauce over grilled fish, shrimp, tofu, and veggies. A quick weeknight supper solution!

Freeze – Follow the handy tips below on how to freeze this.

• Let cool down then transfer into these very handy Ziploc freezer bags.
• Squeeze out all the extra air and seal the bags.
• Label the bags and then lay them flat in the freezer.
• Store in the freezer for 3 months.

More Tasty Instant Pot Recipes

• Easy Instant Pot Sesame Chicken.
• Easy Instant Pot Hibachi Fried Rice.
• Instant Pot Clam Chowder.
• Instant Pot Red Beans And Rice.
• Instant Pot Chicken Curry.

Serving Suggestions

• It goes great with this Instant Pot Brown Rice.
• I also serve it with this Instant Pot Basmati Rice.
• Dipped in this easy Flatbread is my kiddoes fave way to eat it.

Weight Watchers Points

There are 8 Blue Plan SmartPoints in a serving.

Thank you for reading my easy Butter Chicken Instant Pot recipe post. And please visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans, and much more for you. Thanks for supporting Recipes from a Pantry, food blog.

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Print Recipe

5 from 5 votes

Instant Pot Butter Chicken

A quick and easy version of the popular restaurant dish you’ll love to make at home.

Prep Time5 mins

Cook Time12 mins

Course: Main

Cuisine: American, Indian

Keyword: instant pot butter chicken

Servings: 6

Calories: 297kcal

Author: Bintu Hardy | Recipes From A Pantry

Ingredients

• 16 ounces (453g) tomato sauce/passata
• 2 tsp minced garlic
• 1 tsp minced ginger
• 1 tbsp mild curry powder
• 1 tsp Garam Masala
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• salt to taste
• 1 tbsp unsalted butter cubed
• 1 cup coconut milk or heavy cream if you prefer
• 2 lb (900g) diced chicken thigh meat

Instructions

• Add the tomato sauce, minced garlic, minced ginger, mild curry powder, Garam Masala, paprika, salt, and onion powder (if using) and mix together.
• Add in the diced chicken thighs and butter.
• Cover your Instant Pot and set the valve to the sealing position.
• Select Pressure Cooker / Manual Setting, and set to high pressure for 6 minutes.
• When cook time is done, let the pressure release naturally for 5 minutes before performing a quick pressure release.
• Remove the chicken pieces from the Instant Pot, turn the Instant Pot back on to the Sauté mode add in the coconut milk, stir to combine, and let simmer for a few minutes for the butter sauce to thicken.
• When done, switch off the heat, add the chicken pieces back in, adjust any seasonings, and then serve.

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Notes

Tips

• I add in 1/2 teaspoon onion powder as I love that extra flavor.
• To reduce calories, omit the butter, use skinless chicken breast, low fat coconut milk, or half and half.
• I prefer less butter, but feel free to double the amount of butter if you like.
• Use canned coconut milk, not coconut milk from a carton.
• Like a little heat? Then use spicy curry powder or add in some red pepper flakes.
• If you prefer the sauce a little runnier, then skip the thickening step.

• I prefer a slightly sharper curry so I only add 3/4 of a cup of coconut milk or heavy cream when making this.
• You can start with frozen diced chicken thighs but be aware that it will take a little longer for Instant Pot to come up to pressure.
• Cooking time listed does not include time for the Instant Pot to come up to pressure, or for the pressure to release.

Serving Suggestions

• It goes great with this Instant Pot Brown Rice.
• I also serve it with this Instant Pot Basmati Rice.
• Dipped in this easy Flatbread is my kiddoes fave way to eat it.

Weight Watchers

There are 8 Blue Plan SmartPoints in a serving.

Nutrition

Calories: 297kcal | Carbohydrates: 7g | Protein: 31g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 149mg | Sodium: 537mg | Potassium: 727mg | Fiber: 2g | Sugar: 3g | Vitamin A: 597IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 4mg